Served as dessert. Vegetarian dish.

1 prepared unbaked 9-inch deep dish Pie Pastry

FILLING

3 1/2 lbs Granny Smith Apples, peeled, cored and sliced 1/4-inch thick

2/3 cup Sugar

2 Tablespoons Flour (use semi-heaping tablespoons)

2 1/2 teaspoons Cinnamon

2 1/2 Tablespoons melted Butter

TOPPING

1 cup Flour

1/2 cup White Sugar

1/4 cup Brown Sugar, packed

1 1/2 teaspoons Cinnamon

1/2 teaspoon Salt

6 Tablespoons cold Butter, cut into small pieces

Set oven to 400 degrees. Prepare a 9-inch deep-dish glass pie plate. Fit the pastry into the pie plate and flute edges. For the filling; mix together all ingredients making sure that the apples are coated well; set aside. For the topping; in a processor blend first 5 ingredients; Add in cold butter pieces and process using on/off turns until the mixture resembles wet sand. Toss the filling ingredients again to redistribute the juices, then transfer to the prepared pie shell, mounding the filling in the center. Pack topping over and around the apples. Place the pie plate on a baking sheet. Bake at 400 degrees for about 35 minutes or until topping is golden (cover with foil if topping is browning too quickly). After 40 minutes REDUCE the oven temperature to 350 degrees. Bake until apples in the center are fork-tender and the filling is bubbling thickly at edges (about 30 minutes longer). Cool until warm (about 1-1/2 hours). Serve with ice cream.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 8

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